Hummus

Hummus is a dish made primarily from cooked, mashed chickpeas blended with tahini (sesame paste), lemon juice, and garlic. Its name comes from the Arabic word for chickpea. Hummus has been eaten for centuries across the Middle East, including in Palestine, Iraq, Syria, Israel, Lebanon, Egypt, Turkey, Bahrain, Cyprus, Iran, Jordan, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates, and Yemen.

The earliest known recipes resembling hummus bi-tahina date to 13th-century cookbooks from Egypt, with similar dishes appearing in medieval Arabic sources. Chickpeas and tahini, however, have been present in the region for thousands of years. Some food historians suggest hummus may have been popularized during the Ottoman Empire, which encompassed much of today’s Middle East.

Every country and region has local variations. In Syria, Lebanon, Jordan, and Palestine, hummus is commonly garnished with olive oil, sumac, and whole chickpeas. In Egypt, hummus is often spiced with cumin and sometimes includes other additions. Israeli cuisine often features hummus as a staple alongside pita and pickles. In Turkey, hummus sometimes contains butter or yogurt. Cyprus and Iran use similar flavorings. Hummus is eaten as a dip, spread, or side, often with bread or raw vegetables.

Hummus is high in protein, fiber, and vitamins and is popular among vegetarians and vegans. It is served in both homes and restaurants, ranging from simple meals to part of elaborate mezze spreads.

There have been disputes over the “ownership” or origin of hummus, with several countries claiming it as their national dish. Its popularity has expanded globally in the late 20th and early 21st centuries, driven by Middle Eastern diaspora communities and international interest in Mediterranean cuisine. Industrial production began in the late 20th century, allowing hummus to become widely available in supermarkets outside its region of origin.